BreakfastRecipes

Vegan Breakfast Quesadilla

posted by Melissa Huggins February 14, 2017 8 Comments
Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

Some people think that vegans just eat oatmeal & smoothies for breakfast, but I’m here to break that stereotype with this Vegan Breakfast Quesadilla. It’s hearty, savory and oh-so cheesy! Now there’s nothing wrong with having oatmeal or smoothies for breakfast, and I enjoy them often, but it’s not the only thing on the menu for vegans.

Yep, we can have fun too, and eat a wide variety of sweet, savory and comforting food. There’s nothing missing at all in my Chocolate Chip Pancakes or my Strawberry Breakfast Muffins and this Breakfast Sandwich, except unnecessary animal ingredients.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.This Breakfast Quesadilla is satisfying

Sometimes we just crave a savory & filling meal for breakfast, and these flavorful, protein-packed, cheesy tortilla wedges will satisfy that craving. They will provide the fuel to keep you going all morning, without getting hangry. So move over Wheaties, because there’s a new breakfast of champions in town.

I love traditional cheese quesadillas and I make them often, but for breakfast, I like to make them into a sustainable meal. I load them up with mouth-watering sautéed veggies, tofu eggs and homemade or store-bought cheese. This twist on a tradition will make your taste buds happy and will actually fill you up.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.So versatile

Quesadillas are completely customizable, and you can adjust them to your liking easily. Just pick out your favorite vegan cheese, veggies, protein, toppings and you’re good to go. It’s easy to make a variety of different kinds too, when you’re feeding a herd of people. It’s a win-win for everyone.

If you don’t like tofu, but want the extra protein, you can use tempeh, vegan sausage, beans or legumes. To spice things up, you can add fresh or jarred jalapeño. I love dousing them with hot sauce, so I leave out the extra heat. You can use a variety of different veggies too, like spinach, corn, tomatoes, zucchini and mushrooms. Have fun with it, because there aren’t any rules in quesadilla making.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.Totally portable

Ideally I like to have breakfast at the table, but some mornings that’s not possible. Sure, it’s easier to grab a bagel or pop tart and head out the door, but it won’t be long before your tummy is grumbling for more food. These breakfast quesadillas are a real badass grab & go meal!

So for busy mornings, I’ll make a stack of quesadillas and the gremlins will flock to the kitchen, grab a few wedges and head out the door. No silverware required 😉

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.Quick & easy to make

This breakfast quesadilla can be yours in about 25 minutes. Just wash and prep you veggies (can be done the night before), heat up the skillet and start sautéing. Then cook the tofu eggs until lightly brown. Now heat up the tortillas, then add the vegan cheese, tofu, sautéed veggies and more cheese. Fold it over and cook on each side for 1 1/2 minutes, until lightly browned and cheese is melted to perfection. Cut in half and they are ready to be gobbled up.

If you purchase tofu packaged in water, you’ll need to press the tofu for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that’s pre-pressed and ready to cook, but not every store carries this though. I don’t recommend the silken tofu in the tetra pak for this recipe, because the texture is too smooth.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.If you love toppings, here are some tasty ideas:

~ Fresh-cut cilantro
~ Pico de gallo
~ Vegan sour cream
~ Hot sauce
~ Sliced avocado
~ Salsa
~ Jarred jalapeño
~ Guacamole

Alright, are you guys ready to have the breakfast of the century? Let’s go!

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.
I’d love to hear from you

If you make this breakfast quesadilla, I’d love to get your feedback. You can leave a comment below, and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

Serves 3-4

Vegan Breakfast Quesadilla

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe

Ingredients

olive oil
1/2 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 block extra firm tofu, pressed & crumbled into small bite-sized pieces (*see note)
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1 teaspoon sea salt, more to taste
1-2 cups vegan cheese shreds, more if preferred (or homemade )
3-4 10-inch tortillas

Instructions

  1. Heat 2-3 teaspoons of olive oil in a large skillet over medium heat. Add onions, red bell pepper, green bell pepper. Sprinkle with salt. Sauté for 5-6 minutes, until veggies are tender. Remove from pan and set aside.
  2. Wipe out the same pan and return to stove on medium heat. Add 1 tablespoon olive oil & stir in turmeric, garlic powder & cumin, combine well. Now add crumbled tofu and sprinkle with salt. Toss to coat. Cook for 5-6 minutes, until heated through and lightly browned. Taste for seasoning and add more as needed.
  3. Heat a separate large non-stick pan or griddle over medium heat. When heated, place one tortilla in the pan and heat for 30 seconds. Flip the tortilla and prepare to assemble. Add 1/4 cup cheese (or more) to half of the tortilla. Now add a layer of tofu eggs on top, then a layer of onions & peppers, and top with another 1/4 cup (or more) of cheese. Don't overfill. Fold over to close.
  4. Lightly press down tortilla with spatula. Cook for about 1 minute and flip. Cook other side for 1 1/2 minutes, or until cheese is melted & tortilla is lightly browned. Lightly press with spatula again. Be careful not to burn. Remove from pan. Place in oven on low heat to keep warm. Repeat process for remaining tortillas. Cut in half to serve.
Recipe Type: Breakfast

Notes

*Makes 3-4 quesadillas using 10-inch tortillas

*Pressing Tofu: place a block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top, or a heavy book. Let it drain for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that's pre-pressed and ready to cook, but not every store carries this though. I don't recommend the silken tofu in the tetra pak for this recipe, because the texture is too smooth.

*Prep time doesn't include tofu pressing time.

Optional topping ideas: Pico de gallo, Salsa, Vegan sour cream, Fresh-cut cilantro, Guacamole, Sliced avocado

6.6.15
http://veganhuggs.com/vegan-breakfast-quesadilla/


 

 

Satisfy your morning hunger with this loaded Vegan Breakfast Quesadilla.

Vegan Huggs is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may contain affiliate links, which means I make a small commission if you purchase the item after clicking on the link. This helps cover the cost of keeping the site running. There will be no additional charge to you, if you purchase an item through an affiliate link. I will only link items that I use myself.

You may also like

8 Comments

Mary Ellen @ VNutrition February 22, 2017 at 4:04 pm

This is such a great idea Melissa! It’s making me hungry for breakfast even though I just ate dinner.

Love your use of hangry too – my family knows too well how things can go south when I’m hangry.

Reply
Melissa Huggins March 7, 2017 at 10:19 am

Thank you, Mary Ellen! It’s my favorite hangry preventer 😉

Reply
dianne February 22, 2017 at 7:07 pm

Great minds think alike, because this is very similar to the breakfast quesadilla recipe I’m working on! There’s a diner nearby that makes it, and I want to recreate it at home. It’s such a tasty breakfast!

Reply
Melissa Huggins March 7, 2017 at 10:21 am

I wish I had a diner nearby with awesome vegan food. It’s nice to get out of the kitchen and go out to eat sometimes. So hard here, because there’s slim pickins’.

Reply
Karma Yogadog February 23, 2017 at 12:36 pm

Nice recipe and photos. What is your preferred brand/recipe for vegan cheese? I recently tried Daiya American slices and there mozzarella shreds on a pizza. I was not impressed.

Reply
Melissa Huggins February 23, 2017 at 1:04 pm

Hi Karma, Thank you. I make my own cheese a lot. Here is my recipe for Nacho Cheese. http://veganhuggs.com/vegan-nacho-cheese/ I keep it in the fridge for many recipes. Daiya can be quite disappointing. I love Miyoko’s Mozzarella, Chao Cheese and follow your heart isn’t too bad. I’ll be posting a recipe for melty mozzarella cheese very soon. Thank you for stopping by. I hope you find a vegan cheese that makes your taste buds happy 🙂

Reply
Mel | avirtualvegan.com February 26, 2017 at 10:58 pm

I would love be one of the gremlins lurking in the kitchen when you are making these! I have never actually made quesadillas myself. I think I need to change that!

Reply
Melissa Huggins March 7, 2017 at 10:24 am

Hi Mel, You should totally make them…they are really easy to put together. 🙂

Reply

Leave a Comment